On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines

Author:

Nevares Ignacio,Martínez-Martínez Víctor,Martínez-Gil Ana,Martín Roberto,Laurie V. Felipe,del Álamo-Sanza María

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Contribution of SO2 to antioxidant potential of white wine;Abramovič;Food Chemistry,2015

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3. The influence of selected winemaking equipment and operations on the concentration of dissolved oxygen in wines;Calderón;Ciencia E Investigación Agraria,2014

4. Oxygen consumption by red wines. Part II: Differential effects on color and chemical composition caused by oxygen taken in different sulfur dioxide-related oxidation contexts;Carrascon;Journal of Agricultural and Food Chemistry,2015

5. CEE. (1990). Reglamento No. 2676/90 Métodos de Análisis Comunitarios Aplicables al Sector del Vino. Diario Oficial de las Comunidades Europeas.

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